Iguana Chicken in Chocolate recipe

Posted by FootsieBear at recipegoldmine.com April 2001

Source: Master Chef at Iguana in Nashville

1 (8 ounce) chicken breast, marinated *
2 ounces Ghiradelli bittersweet chocolate
1/2 cup half-and-half
1 dried Ancho pepper
1 tablespoon Ancho juice, 1 small clove roasted garlic,
    or 1 teaspoon minced garlic
1/8 teaspoon lime zest
8 mint leaves
Salt to taste

Marinate one breast of chicken (cut into strips before or after cooking) for at least 2 hours in the juice of 2 limes, 1/2 cup olive oil, two cloves diced garlic and 1 tablespoon white Balsamic vinegar.

Place Ancho pepper in 1 cup boiling water, set aside to soften. With kitchen scissors, cut 1 tablespoon of Ancho strips, include a few seeds if you want more spice!!

In a food processor, or blender, pur�e together half-and-half, garlic, 4 to 6 mint leaves, 2 to3 tablespoons water from Ancho pepper soak and 1 tablespoon Ancho pepper. Melt chocolate in double boiler with half and half, add Ancho pepper pur�e to chocolate as it slowly melts, stirring frequently.

Grill chicken, cut into strips, pour chocolate mixture onto your favorite semi-deep dish plate or shallow bowl, fan chicken out like a flower, garnish with mint and perhaps a few slices of star fruit. Dish can be served with cinnamon-sugared flour tortillas.